John Hayes

Associate Professor of Food Science

John Hayes

Research Summary

Psychophysics of taste and flavor perception; role of genetic variation on food preferences

Huck Affiliations


Publication Tags

Food Genes Capsaicin Phenotype Eating Propylthiouracil Sucrose Smell Eating Behavior Milk Beverages Pharmaceutical Preparations Genetic Variation Health Flavor Methodology Odors Sweetening Agents Alcohols Vegetables Odorants Food And Beverages Research Satiation Smoking

Most Recent Papers

Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy

Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73

Design aspects of vaginal applicators that influence acceptance among target users

Alyssa J. Bakke, Toral Zaveri, Molly J. Higgins, Gregory R. Ziegler, John E. Hayes, 2021, Scientific Reports

Genetic variation in sensation affects food liking and intake

Emma L. Feeney, Lauren McGuinness, John E. Hayes, Alissa A. Nolden, 2021, Current Opinion in Food Science on p. 203-214

Preferred beer styles influence both perceptual maps and semantic descriptions of dry hops

Helene Hopfer, Elliott H. McDowell, Line E. Nielsen, John E. Hayes, 2021, Food Quality and Preference

Flavor and product messaging are the two most important drivers of electronic cigarette selection in a choice-based task

Allison N. Baker, Stephen J. Wilson, John E. Hayes, 2021, Scientific Reports

Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intake

Cong Lyu, Daan Schijvens, John E. Hayes, Markus Stieger, 2021, Food Research International

Associations between chronic cigarette smoking and taste function

Lauren Berube, Valerie B. Duffy, John E. Hayes, Howard J. Hoffman, Shristi Rawal, 2021, Physiology and Behavior

Female sweet-likers have enhanced cross-modal interoceptive abilities

Vasiliki Iatridi, Lisa Quadt, John E. Hayes, Sarah N. Garfinkel, Martin R. Yeomans, 2021, Appetite

Differences in preferred fat level, sweetener type, and amount of added sugar in chocolate milk in a choice task relate to physical activity and orthorexia

Jennifer L. Brodock, John E. Hayes, Travis D. Masterson, Helene Hopfer, 2021, Appetite

Development and validation or the Reasons Individuals Stop Eating Questionnaire (RISE-Q): A novel tool to characterize satiation

Paige Cunningham, L Roe, J Hayes, Marion Hetherington, K Keller, Barbara Rolls, 2021, Appetite

Most-Cited Papers

Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults

John E. Hayes, Margaret R. Wallace, Valerie S. Knopik, Deborah M. Herbstman, Linda M. Bartoshuk, Valerie B. Duffy, 2011, Chemical Senses on p. 311-319

More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis

Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622

Do polymorphisms in chemosensory genes matter for human ingestive behavior?

John E. Hayes, Emma L. Feeney, Alissa L. Allen, 2013, Food Quality and Preference on p. 202-216

The relationships between common measurements of taste function

Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18

Personality factors predict spicy food liking and intake

Nadia K. Byrnes, John E. Hayes, 2013, Food Quality and Preference on p. 213-221

Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS)

John E. Hayes, Alissa L. Allen, Samantha M. Bennett, 2013, Food Quality and Preference on p. 36-44

Crowdsourcing taste research

Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience

Two decades of supertasting

John E. Hayes, Russell S.J. Keast, 2011, Physiology and Behavior on p. 1072-1074

Physical approaches to masking bitter taste: Lessons from food and pharmaceuticals

John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939

Masking vegetable bitterness to improve palatability depends on vegetable type and taste phenotype

Mastaneh Sharafi, John E. Hayes, Valerie B. Duffy, 2013, Chemosensory Perception on p. 8-19

News Articles Featuring John Hayes

More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates

The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.

Distorted, Bizarre Food Smells Haunt Covid Survivors

Long after some people have recovered from the virus, they find certain foods off-putting.

Will My Sense Of Smell Ever Return? Olfactory Insights From COVID And Beyond

About 25 years ago, after a particularly bad cold, I suddenly lost my sense of smell — I could no longer sense the difference between sweaty tennis shoes and a fragrant rose. Since then, my olfactory discernment comes and goes, and most of the time it's just gone. I always figured there wasn't much I could do about that, and it hasn't been terrible. My taste buds still work, and I adore fine chocolate.

You’ll never be a great cook if you don’t have the nafas

Why is food produced by some cooks (usually grandmothers) so much better than the exact same food—down to the recipe—produced by others? It could be lack of skill, or impatience, or bad ingredients or equipment. But it could also be lack of nafas.

Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?

The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.

Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.

If you feel left out, here are tips for enjoying (or at least tolerating) the burn.

Baby food product names may not accurately reflect ingredient amounts

The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.


This NOVA episode features John Hayes, associate professor of food science and director of the Sensory Evaluation Center. It aired on PBS member stations across the country.

COVID’s toll on smell and taste: what scientists do and don’t know

Researchers are studying the sensory impact of the coronavirus, how long it lasts and what can be done to treat it.

UF neuroscientists study scratch-and-sniff tests to detect COVID-19

The National Institutes of Health awarded $912,000 in a CARES Act grant to UF researchers, in collaboration with Pennsylvania State University and Arizona State University, to conduct a two-year study using two smell tests that can detect COVID-19 cases.